last night had the signature Between the Sheets from the famed Sapphire Room at the restored 1926 Floridan Hotel.

from the archives:

"The historic Sapphire Room has been brought back to its glory days! During WWII the service men stationed in Tampa called it the “sure fire room” due the bar’s wild reputation. Dim blue lights, a hand-crafted wood bar, and live entertainment gets you into the mood to really step back into time. The bar features the Floridan Hotel’s original signature martini “In Between the Sheets” and is open Thursday through Saturday 4:00pm – 3:00am."

Last night I introduced a fellow tiki friend to the non-tiki whiskey-based Sazerac. It was a big hit for reasons of balance and flavor, very nice for sipping. The Sazerac goes way back to the 1800s, was updated a bit through the decades, and is a damn fine gateway drink to whiskies in my opinion. Simple syrup makes it a bit on the sweet side, but it works well especially with a good rye whiskey. It actually works fine with relatively inexpensive and easy-to-find Jim Beam rye, but higher-end ryes only make it better.

Mojitos last night. Although not traditional, I wanted to use demarera sugar because that's what I imagine would be a more common sugar in Cuba. But it doesn't dissolve well so I made a demarera mint simple syrup in addition to the muddled mint leaves. Also added a bit of Canton Ginger Liqueur.
_________________When you hurry through life, you just get to the end faster.
Pirate Ship Tree House

Yes, David, I guess I could do better than that "vanilla" glass bowl Thanks for the comps.
I have a mint plant that has been growing like crazy but lately is not looking too healthy. Maybe it's rootbound and needs to be re-potted?
_________________When you hurry through life, you just get to the end faster.
Pirate Ship Tree House

Not Tiki, but a great cocktail. I like a Sazarac with plain old Old Overholt, but Rittenhouse also shines in that drink if I'm fortunate enough to have a bottle.

I have a great 100% rye 10 year rye called Masterson Rye (my namesake) that I usually reserve for sipping, but I think I need to see how that works in a Saz. I have some Bulleit too which is a high rye bourbon, and probably needs a spin in a Sazarac as well.
_________________"If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel."
Robert Louis Stevenson